Where Magazine

2007, 2008, 2009, 2013, 2014, 2015

BEST FRENCH RESTAURANT (FIVE YEARS RUNNING)

Georgia Strait Golden Plate Awards

1999–2004

TOP 100 RESTAURANTS

En Route Dining Guide

1998

AMERICA’S TOP TABLES WINNER

Gourmet Magazine

1998

WINNER OF THE ARTS AWARD

City of Vancouver

INDUCTED INTO RESTAURANT HALL OF FAME

KNIGHTED BY THE FRENCH GOVERNOR

For representing France abroad

Reviews

Gourmet Magazine, Caroline Bates //

The menu of Michel Jacob, an Alsatian, confidently blends tradition and innovation. A purée of red pepper soup with scallops; an Alsatian onion tart; sweet spot prawns with swirls or mango sauce; a mustard-sauced gigot of lamb; white beans and a potato gratin; and chocolate-orange mousse to finish. A genuine place with very satisfying food at a fair price. If only there were a French restaurant like this back home in Los Angeles or San Francisco!

Where Vancouver //

Michel Jacob’s restaurant, haunt of jet setters and visiting celebs regularly pulls top honours in local critics’ and readers’ polls. The menu is best described as “up-scale bistro,” it’s solidly flavoured dishes served with flare but little fanfare.

Vancouver Magazine, Brad Ovenell //

If there’s a formula for producing happy customers, Le Crocodile has the patent. Simply great food and unwavering consistency are chef/owner Michel Jacob’s hallmark. All the essentials of French cooking are here, but some sauces, through some sleight-of-hand, manage to be both rich and light. The kitchen excels at seafood, sole, plaice, mussels–and does very well with organ meats such as sweetbreads, just-done liver with a rich herb butter, and kidney with Dijon and demi glace. Portions are generous, prices fair.

Vancouver Lifestyles //

Owner Michel Jacob continues to create Vancouver’s best Alsatian onion pie as well as many other Alsace-inspired dishes in this elegant restaurant. Enjoy the city patio on a warm summer night. Dress up a little and revel in impeccable service and exquisite cuisine.

The Vancouver Sun, Mia Stainsby //

Le Crocodile doesn’t have the attitude that if you have to ask about the price, then, mes cheries, you can’t afford it. The crabcakes, for instance, are pure and simple Le Crocodile: crab, panfried, topped with deep fried julienned leeks, green mayo, garlic and Pernod. Not to be missed, the restaurant has an incredible selection of French wines. For the main course, I had roasted Barbarie duck breast slices, fanned out moistly and invitingly in a deep and dark citrus sauce. They were teamed with a potato galette, baby carrots and baby green beans. For dessert, I had an iced caramel soufflé with a thatched roof of spun sugar, which drew looks from nearby diners. They said goodbye to us with a friendly little chocolate and a relatively tame bill.

Zagat Survey //

Chef Michel Jacob deserves knighthood for the impeccable styling of his superior cuisine at this top-notch Classic French restaurant, where the rich and indulgent food is always a great experience; such perfection includes wine to match and superb service and if some lack a sense of humility that’s dangerous close to pretentious, the majority just swoons “magnifique!”